Cranberry Orange Scones


  • 3 cups flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 2-1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 package (3 ounces) vanilla pudding mix (instant or cook and serve)
  • 6 tablespoons cold butter
  • 3/4 cups vanilla yogurt (regular or Greek)
  • 2 tablespoons orange juice
  • 1/2 cup heavy whipping cream
  • 1 cup frozen cranberries, more if desired (adding when frozen helps keep the dough cold and firm)
  • zest from one orange
  • 1/8 cup milk


  1. Preheat oven to 400 degrees, and line an 11-by-17-inch baking sheet with parchment paper or a silicone baking pad.
  2. In a large mixing bowl, add the flour, sugar, salt, baking soda, baking powder and pudding mix, and stir well.
  3. Cut in the butter with a pastry blender until well blended.
  4. In a small bowl, combine yogurt, juice and heavy whipping cream.
  5. Add the yogurt and cream mixture to the flour mixture and stir well.
  6. Add the cranberries and zest, then knead into the dough with your hands for a couple minutes.
  7. Spread the dough onto a floured surface and form into a 12-inch circle.
  8. With a pizza cutter, cut the dough into triangular shaped wedges (will make about 8-10 large scones).
  9. Transfer the scones onto the prepared baking pan so they’re not touching.
  10. Brush each scone with milk.
  11. Bake about 15-20 minutes or until tops are golden brown.
  12. Allow scones to cool, then drizzle with icing (mix 1 cup powdered sugar with 1-1/2 tablespoons orange juice), if desired.

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